Original Creole Seasoning 
Buffalo Chicken Sliders
Who's hungry for some buffalo chicken sliders? These little bites by @EatForCheap pack a bold punch!
Get RecipeA new twist on gumbo that’s perfect for your next holiday meal! Eat For Cheap’s take on Gumbo Dip is a great way to add gumbo flavors to your holiday appetizer.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Shrimp and Andouille Sausage Gumbo Dip
Ingredients
-
1 1/2 Teaspoons Tony’s Original Creole Seasoning
-
1 Tablespoon Olive Oil
-
9 Ounces Andouille Sausage, Diced
-
9 Ounces Shrimp, Peeled, Deveined and Chopped
-
3/4 Cup Green Onions, Chopped
-
3/4 Cup Red Bell Pepper, Diced
-
1/2 Cup Celery, Chopped
-
2 Cloves Garlic, Minced
-
8 Ounces Cream Cheese, Softened
-
1 Cup Asiago Cheese, Grated
-
1/2 Cup Seasoned Panko Breadcrumbs
-
2 Tablespoons Butter, Melted
-
Sliced and Toasted Baguette for Dipping
- Clear
Directions
- Preheat broiler to 450°F.
- Heat olive oil in a large pan over medium heat. Add sausage and cook for about 4-5 minutes. Add bell pepper and celery, sauté for an additional 4-5 minutes. Add shrimp and Tony’s Original Creole Seasoning. Sauté until shrimp is fully cooked, about 3 minutes.
- Reduce heat to low. Add softened cream cheese and stir until fully melted and combined. Add in Asiago cheese, stir to combine. Simmer on low until bubbling, about 3 minutes.
- Transfer mixture to an oven-safe dish. Combine melted butter and panko, spread over dip. Bake in the oven until panko is golden brown and the dip is bubbling. About 5 minutes (check halfway through). Garnish with fresh parsley (if desired). Serve immediately with toasted baguette slices and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
King Crab & Crawfish Boil
Kick-off tailgate season with this king crab and crawfish boil by @tfti.bbq
Get Recipe